This quick tip is actually longer than some of the 'full' episodes, the reason being I wanted to give the viewer a real idea of how long the process takes and there were enough things to do while the egg was in the pan that I thought making cuts was pointless. So, I hope you learn something about frying eggs. They are tasty little monsters!

Soup, soup, soooouuup! Is there anything else that restores the soul better than soup? I think not. This particular recipe has some neat 'secret ingredients' that I gleaned from my efforts with Asian cooking and they make all the difference in terms of enhancing the flavor. Also, if you're new to cooking, this will test your knife skills so be patient and be careful! Lastly, it takes a bit of time to get the whole thing done, especially if it's your first time, so be sure to set aside an hour+ to make this bad boy - it is definitely worth it!

Watch the video to get the idea of how to do some of the special techniques and use recipe below either online, downloaded or printed to help you during the process. Enjoy!

This episode focuses on making something that the kids love to eat and it requires that they sit around the table to eat it. Of course, I'm talking about fondue. This interpretation of fondue is made kid-friendly so it doesn't have any alcohol and it contains cheeses that are popular with kids - cheddar and American (yes, I know...it's still good, trust me.)

Kid-Friendly Fondue:

Hardware:

2-3 quart stainless steel pot

1 cup measuring cup

Metal whisk

Tablespoon

Fondue set w/fondue forks

Ingredients:

3 tbsp butter

3 tbsp AP flour (AP = all purpose)

Approx. 1.5-2 cups milk (watch video for how this works)

Salt

Pepper

1.5 cups shredded cheddar cheese

3 slices American cheese

1 tsp Worchestershire sauce

Process:

Put pot over medium low heat

Measure 3 tbsp of butter into pan, reduce heat if butter starts to sizzle right away - be sure not to burn the butter. If you do, start over.

After butter has melted add three tbsp of flour to the butter, stir and continue to heat for about 1-2 minutes.

Add 1.5 cups of milk a bit a a time making sure to incorporate the milk thoroughly as you pour - no lumps, please.

Add salt and pepper to taste.

Slowly bring this mixture to a boil and test for consistency. It should be thick enough so when you bring a spoon out of it, the sauce will coat the spoon thickly and run off in a thin ribbon. If it is too thick, add more milk a bit at a time and repeat this process.

Once the sauce is the correct thickness, add the shredded cheese, being sure to melt it thoroughly.

Add the American cheese and stir until it is melted.

Add the Worchestershire sauce and add recheck the sauce for seasoning - your sauce is ready!

Add sauce to the pot for your fondue set and follow it's instructions for keeping the sauce warm.

Using a spatula or tongs, toss croutons over and heat for another 5 minutes or until the new side is lightly browned.

Take croutons out of the oven and place into a large bowl.

Process (hot dogs):

Heat a 10" frying pan to medium high heat.

Place cut up hot dogs in a pan.

Heat, tossing occasionally, until the hot dogs are lightly browned on all sides.

Place hot dogs into medium sized bowl.

Now call the kids and watch them feast!

Note: The croutons and the fondue can be made ahead of time. If you're bringing the fondue back up to dipping temperature, I'd recommend using a microwave - heat it up in 1 minute increments on high, taking it out and stirring it after each minute until it's at your desired temperature. Be careful! Hot fondue is like molten metal and can burn your mouth viciously if too hot.

Please note that you can adjust the thickness to your liking by adding more or less milk. Remember: it's better to add the milk a bit at a time to achieve your desired thickness than it is to try to thicken it after too much milk has been added. Also, the actual thickness of a sauce is accomplished when the mixture comes to a boil, not before. And above all, be patient. Your hard work and diligence will pay off!

In this episode you will be shown how to make both white rice and brown rice.

This episode focuses on a staple food that goes a long way toward filling the stomachs of you and yours - rice. Although there are many ways to prepare rice, the recipe that I use for white rice was shown to me by my wife at the time and she learned it from a great Asian chef with whom she worked.

Brown rice is also represented in this episode. The recipe for this is taken directly from the back of the box but yeilds great results none the less.

Future episode will cover what to do with leftover rice so go ahead and make plenty of the stuff, you can never have enough of this versatile staple.

White Rice Recipe:

Hardware:

2-3 quart pot & lid

1 cup measuring cup

Software:

2 cups long grain white rice

approx 3 cups water (see process)

Process:

Measure 2 cups of white rice into pot

Cover rice with cold tap water and rub rice in between you hands to remove dust from kernals.

Pour off dust filled water and repeat this rinsing process until water comes up clear.

Cover rice with fresh water until there's enough to cover your hand when its placed flat on top of the rice.

Put pot with rice on stove with heat on full.

Monitor contents of pot as it starts to boil.

Once water forms little craters in the rice, turn heat to low and cover rice for 10 minutes.

After 10 minutes, turn heat off and let rice stand for another 10 minutes.

RICE IS DONE!

Brown Rice Recipe:

Hardware:

2-3 quart pot with lid

1 cup measuring cup

Software:

1 cup brown rice

1 tablespoon butter or margarine

Pinch salt

2 cups water

Process:

Place water, butter and salt in pot and put heat on high.

Once water comes to a boil, put rice in water mixture.

Once water regains a boil, put heat to low in order to bring mixture to a simmer.

Cover pot for 35 minutes. DO NOT LIFT THE LID. (Trust in the Force, Luke!)

After 35 minutes, check the rice. If there is any water in the bottom of the pot, put the cover back on and continue to simmer until water has dissipated. Check every 2-3 minutes.

Once the water is not evident, turn the fire off and let rice sit for 5 minutes then ENJOY!

As with the other the crostini recipe, rice is an excellent replacement for fries and onion rings and you'll find that kids usally love rice.

I must admit to being stubborn about eating well for breakfast for most of my life. My craving for sugar and empty carbs very often took over my desire to eat well. In fact, it wasn't until recently that I got in touch with the glory that is oatmeal.

What I find is so great about oatmeal is that not only is it easy to prepare, it is friendly with so many different kinds of toppings: bananas, raisins, apples, peaches, strawberries, walnuts, pecans, almonds, the list goes on. Adding the dollop of peanut butter kicks this meal over the top in terms of providing strong, consistent energy throughout the morning.

Oatmeal

Hardware:

1 qt size bowl

2 cup measuring cup

3/4 cup measuring cup

Spoon

Software:

1 1/2 cups water

3/4 cups whole oats

pinch of salt

1 1/2 tbsp of peanut butter

2 tbsp of raisins

2 tbsp of walnuts

1 tbsp of honey

Process:

Place the water, oats and salt in bowl and stir

Microwave on high for three minutes

Take bowl out of microwave and stir to encorporate mixture

Add peanut butter, raisins, walnuts and honey, stir thoroughly

Enjoy! Or, if in a hurry, put oatmeal in a travel mug, attach a spoon and napkin to side of mug with a rubber band and enjoy when you've got time at work/school.

I know that this is a very simple recipe, it's almost not a recipe. Never the less, it gives one such a solid base for starting the day, it sets the stage for you having the energy and focus to learn more involved recipes later on. So, give it a try and plunk it in front of your kids, too. It will most definitely make a difference!

This recipe may be a bit simple, but replacing those greasy carbs from the fast food joints with crostini opens up a whole world of possibities. Not only will you be eating better, you'll be exploring new and sometimes exotic ingredient opportunities that french fries and onion rings can't.

So come along for the ride and enjoy the simplicity and versatility of crostini.

Crostini -

Hardware:

Dish Towel

Cutting board (plastic or wood is fine)

Serrated Knife

Cookie sheet lined with aluminum foil

Pastry brush or small spoon

Spatula

Plate

Software:

Loaf of Italian bread (I prefer semolina)

Olive oil (light or extra virgin)

Kosher Salt

Freshly cracked pepper

Topping: bleu cheese (used in video)

Process:

Pre-heat oven (if not a convection oven) to 400o farenheit.

Place dish towel on work surface and cutting board on top of dish towel.

Using your non-cuting hand fingers as a guide, cut loaf of bread into 3/8" wide pieces.

Place bread on foil-lined cookie sheet.

Pour a small amount of olive oil on each piece of bread.

Spread oil evenly over each piece with pastry brush or back of spoon.

Sprinkle salt to taste on bread.

Crack freshly ground pepper on bread.

Place cookie sheet in oven for approx. 10 minutes until just turing golden brown. (Semolina bread will tend to turn darker quicker than other Italian breads).

Take cookie sheet out of oven and, using the spatula, place crostini on plate.

Allow crostini to cool for 3-5 minutes.

Place toppings, if any, on slices and ENJOY!

OF NOTE: what cutting board you use is important especially with regard to how you use it for other recipes. Do not use a cutting board on which you prepare meats and seafood.